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Beer Bread Recipe

WRITTEN ON 22 December, 2021

Looking for a simple homemade bake?

Add a twist of beer to your kitchen and enjoy the moist, chewy, and versatile bread of the season, it is time for some beer bread. This easy recipe calls for just forty minutes of your time and will reward you with the perfect warm, fragrant, and crusty bread.

While there are many ways to bake bread with beer, this recipe provides a simple and delicious foundation that you may customise to your taste and preference. The possibilities are endless with beer bread, from the choice of flour to the style of beers, you may make it as you wish!

Here is our easy beer bread mix recipe:


  • Unsalted butter, for greasing the pan
  • Cornmeal (breadcrumbs can be substituted)
  • 400 gms of all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (brown sugar can be substituted)
  • 330ml Barahsinghe Pilsner Bier (It has a light and crisp taste, see tip)
  • 2 tablespoons of melted unsalted butter (optional)


  1. Preheat the oven to 180°C (375°F).
  2. In a 9x5x3 inch loaf pan, butter all the surfaces and dust with cornmeal (or breadcrumbs).
  3. Mix flour, baking powder, salt and sugar and stir in the Barahsinghe Pilsner Bier.
  4. Add the mixture in the loaf pan and bake for approximately 35 minutes or until golden brown.
  5. Once baked, remove the bread from the pan and drizzle with butter. Allow to cool completely before slicing.
  6. You can also enjoy the bread as a sandwich bread.


  • Beer choice is a matter of preference. Lighter beers like Barahsinghe Hazy IPA and wheat beer styles like Barahsinghe Belgian Style Witbier and Barashinghe Dunkelweizen are popular options.
  • It is recommended to combine the beer and sugar as a first step in mixing ingredients.
  • If you have a problem with hard crust (for any bread), letting the bread cool off in the rack after taking it out of the pan will help.
  • Other ingredients like nuts and herbs can add more enhanced flavour.
  • While we suggest use of all-purpose flour, whole wheat flour, almond flour, white whole wheat flour, these ingredients can add depth to the bread.

Some Facts

  • The alcohol in the bread gets burned off while baking, so you won’t get drunk off of beer bread.
  • However, there is actually a subset of the population who suffer from a rare disease that makes them feel drunk after consuming bread or any of its related doughy and starchy food friends, such as pasta. It is called Auto-brewery syndrome.
  • Both beer and bread share common roots in making, as the main ingredient in both are cereal (such as wheat and barley) and water.

Recipe Source:

New York Times Cooking